Master your brioche dough!

Cut the butter into cubes.

Use chilled ingredients to make handling easier.

Combine the flours, yeast, salt and sugar with the eggs and milk on speed 1 for 5 minutes.

Knead on speed 2 for 12 to 15 minutes.

Incorporate the cubed butter on speed 1. Increase to speed 3-4 until the dough pulls away from the sides of the bowl, scraping down during kneading.

At the end of kneading, check the temperature, which should be between 24 and 25°C.

Check the gluten network.

Shape the dough into a ball and refrigerate overnight.

Divide the dough into 100 g pieces.

Roll each piece into 30 cm long ropes.

Let rest at 4°C for 30 minutes to prevent shrinkage. Roll to stretch the ropes out again.

Use three long ropes.

Glue the ends of three ropes together.

Braid into three-strand braids.

Place in moulds and proof for 5 hours at 22°C.

Brush the braided brioche with a mixture of egg yolks, milk and cream.

Sprinkle with pearl sugar.

Bake in a 145°C convection oven for approximately 20 minutes.